Pork Schnitzel Sandwiches

What you need:

For the pickled shallots:

• 1 bulb of shallot, peeled and thinly sliced
• 1/3 cup red wine vinegar
• 1/2 tsp. salt

For the honey mustard:

• 3 Tbsp. yellow mustard
• 3 Tbsp. dijon mustard
• 3 Tbsp. honey
• 1 Tbsp. sriracha

For the sandwiches:

• 6 thin, boneless pork cutlets
• 3 tsp. salt
• 2 tsp. black pepper
• 3 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 tsp. paprika
• 1 1/2 cups plain bread crumbs
• 1 1/2 cups panko bread crumbs
• Vegetable oil for frying
• 6 challah rolls
• 2 cups baby arugula
• Lemon wedges, for serving

Directions:

1. For the pickled shallots, combine shallot, vinegar, and salt. Let sit at room temperature for about 30 minutes, stirring occasionally. Then store in the refrigerator. I like to do mine in a mason jar.
2. For the honey mustard, combine the mustards, honey, and sriracha. Store in the refrigerator until ready to use.
3. For the sandwiches, beat pork cutlets with a meat mallet until very thin. Season with salt and pepper.
4. Place eggs in a shallow dish and whisk. Mix flour, 1 tsp. salt, 1 tsp. pepper, and paprika on a plate. Finally, mix bread crumbs and panko on a separate plate.
5. Dredge pork through flour, then egg, and last, breadcrumbs, pressing gently to help crumbs adhere to the pork. Rest for 10 to 15 minutes at room temperature.
6. Meanwhile in a cast iron skillet or other deep skillet, heat 1/2 inch of oil over medium-high heat.
7. Fry coated pork until golden brown and crispy on each side. Remove to drain on a paper towel lined plate.
8. To serve, spread honey mustard on each half of a bun. Top with schnitzel, shallots, and arugula. Serve with lemon wedges.

Recipe slightly adapted from The Candid Appetite

Posted on Fantastical Sharing of Recipes